Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
Protein (https://bakerpedia.com/processes/high-protein-bread/) is having a serious moment in the baking world. It's showing up in everything from sandwich breads to morning muffins, and bakers are finally getting the chance to think outside the traditional flour box.
In this episode of BAKED in Science, host Mark Floerke is joined by Gideon Butler-Smith, the Southeast Area Sales Manager at Lesaffre North America to talk protein. Lesaffre North America (https://bakerpedia.com/lesaffre/) is a trusted partner to bakers of all sizes, providing yeast and ingredient solutions, from clean label and organic to gluten-free, backed by nearly two centuries of fermentation expertise and a commitment to nourishing and protecting the planet.
Pumping Up the Protein
While they discuss protein, some topics covered include:
The rise of protein in the baking industry
Protein sources
Flavor profile impacts
Troubleshooting formulation
Clean label influence
FODMAP Certification
Protein quality & nutrition
31 Aug 2026
EP111: Dealing With Adversity
While baking might be an art, bakers know that it isn’t always a cakewalk. Between trends (https://bakerpedia.com/the-top-bakery-trends-for-2025/), formulation, regulations (https://bakerpedia.com/navigating-fda-deregulation-in-the-baking-industry/), and scaling up, there are plenty of challenges bakers can face when it comes to succeeding in the industry. Although it is popular to look up to others in the industry for inspiration, we should never forget that sometimes it can come from those who excel in other talents.
In this episode of BAKED in Science, host Mark Floerke is joined by Aaron Golub to discuss how to deal with adversity. Aaron Golub is a professional speaker, entrepreneur, and consultant who became the first legally blind Division I athlete to play in a game.
Making the Most of Differences
Some topics covered include:
Shifting perspectives around challenges
Making adjustments for success
The importance of communication
Consistency and teamwork
Championing creativity and problem solving
29 Jul 2026
EP110: The Flavorful Story Behind Vanilla
Vanilla remains one of the most popular flavors in the baking industry, but this fruit has a much more complex history than many realize. Vanilla (https://bakerpedia.com/ingredients/vanilla/) is thought to have originated in Central and Northern America, more precisely Mexico. In the 16th century, it was introduced to Europe by Spanish conquerors.
In this episode of BAKED in Science, host Mark Floerke is joined by Emmanuel Laroche (https://www.linkedin.com/in/emmanuellaroche/) to discuss all things vanilla. Laroche is VP of Marketing & Consumer Insights at Symrise (https://www.symrise.com), creator and host of the podcast “Flavors Unknown,” and author of Conversations Behind The Kitchen Door and A Taste of Madagascar: Culinary Riches of the Red Island.
Savoring the Flavor
Some topics covered include:
The “bean” fallacy
Vanilla goes global
Bye-bye vanilla bee
Intricacies of vanilla production
Vanilla versus vanillin
Functional properties of vanilla
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
YouTube views
730,465
Score snapshot 15 Sept 2025
Apple Podcasts (US)
5.0 / 5
1 ratings
Spotify
5.0 / 5
3 ratings
Podcast Authority Score: 48 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
27
Social presence
0
YouTube
93
Engagement
81
Contact BAKED in Science
Guest appearances
Does not typically book guests
Based on episode analysis; this does not confirm that the show is currently accepting guests.
Questions about BAKED in Science
Who hosts BAKED in Science?
Mark Floerke host the show. Published by BAKED In Science.
How often do new episodes come out?
The show publishes monthly, based on its RSS feed.
Does BAKED in Science take guests?
The show does not typically feature guests, based on episode analyses.
Host of BAKED in Science?
Claim your podcast to manage its listing and keep your show details accurate.
Pod Engine is an independent podcast discovery and analytics service and is not affiliated with or endorsed by this podcast. Artwork and show content belong to their owners. Full legal notice.
Explore this show Podcast research with Pod Engine
